Moong Dal Pakoda Recipe: Step-by-step instructions for making moong dal pakoda. These moong dal pakoda, also known as moong dal bhajiya and moong dal vada, are a popular and tasty Mumbai street food snack. These are mildly spiced fried fritters made from yellow mung lentils, herbs, and spices.
A quick and easy fritter or pakora recipe made with ground and soaked yellow moong dal lentils, spices, and herbs These vadas are an excellent evening snack recipe that goes well with a cup of tea or can be served as a side dish to lunch or dinner.
Moong Dal Pakoda are spicy Indian fritters that are popular in almost every Indian household, especially during the monsoon season.
These Pakodas are made with ground dhuli moong dal, which is then spiced up with a few other common ingredients.
These ingredients add a spicy and tangy flavour to the pakodas, making them even more delicious.
During the Monsoon or Winter, you will also see many street vendors selling hot Pakoras straight from the hot oil, along with some fried green chilies.
Perhaps one of the simplest dal vada recipes, requiring only a few minutes to prepare, including soaking and deep frying. As a result, it is sure to be a hit at your next kitty party or potluck gathering. It tastes great when served on its own, but it also goes well with green chutney or tomato ketchup.
The most popular pakora recipe in western India, particularly in Gujarat and Rajasthan, is dal vada fritters. This simple mung dal vada recipe, however, has several variations. However, the most common and popular Rajasthani recipe begins with soaking and grinding the batter into a thick paste. The batter must be thick while remaining smooth, similar to pakoda batter. It is then spiced with ginger, coriander, green chilli, cumin, and optionally finely chopped onions, and thoroughly mixed. It should be noted that once mixed, it should not be left to ferment and should be deep fried in small dumpling shapes right away. Also, the deep frying must be done over a medium flame until crisp.
Moong dal does not have the same soft texture as urad dal vada or fritters. Some urad dal in the bhajiyas for a really soft texture and a slightly different flavour. In the fritters, you can also add whole coriander seeds and black pepper. I typically make a coarse powder of both and mix it in.
Here are some tips and serving suggestions for moong dal vada. First and foremost, when grinding, use as little water as possible to achieve a smooth, thick paste. The consistency of the batter is critical; otherwise, it will absorb more oil while deep frying. Second, adding finely chopped onions or green chilies is entirely optional and thus can be omitted. Finally, after the first batch has been prepared, the leftover grounded batter can be refrigerated. It is important to note that refrigerating the batter aids in reducing fermentation and turning it sour in taste.
You can also make Moongoda Curry by combining these Moong Dal Ke Pakode with a delicious curd-based gravy or a tomato-onion-based gravy, whichever you prefer.
When I have leftover pakodas at home, I always make a Punjabi Kadhi for dinner that day.
I dip these pakodas in kadhi to make Kadhi Pakoda, which I serve with steamed rice or jeera rice.
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Moong Dal Pakoda Recipe Card:
Moong Dal Pakoda Recipe
- 1 cup moong dal
- 1/4 cup water
- 3 tbsp rice flour
- 2 green chilli (finely chopped)
- 1 inch ginger (finely chopped)
- 2 tbsp onion (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 tsp jeera / cumin
- 1/2 tsp salt
- 1/4 tsp baking soda
- oil for deep frying
- First, soak 1 cup moong dal for 4 hours in a large bowl.
- Drain the water and blend to a smooth paste with 1/4 cup of water.
- Pour the prepared moong dal batter into a mixing bowl.
- For crispy vada, add 3 tbsp rice flour. If a thick batter is desired, add more rice flour.
- 2 green chillies, 1 inch ginger, 2 tbsp onion, 2 tbsp coriander, 1 tsp jeera, and 1/2 tsp salt are also recommended. Combine thoroughly.
- Add 1/4 teaspoon baking soda and mix well.
- Now, wet your hand and drop it, one by one, into the hot oil.
- Maintain a low to medium flame and stir occasionally.
- Also, fry the vada until golden brown.
- Drain the vada onto a kitchen towel to absorb the oil.
- Finally, drizzle the moong dal vada with coconut chutney or tomato sauce and serve.
- First, soak the dal thoroughly; otherwise, it will be difficult to make a smooth batter without adding a lot of water.
- Also, the addition of soda is optional. It does, however, make the vada more fluffy and tasty.
- In addition, if you do not like onions, you can leave them out.
- The recipe can be doubled or tripled if desired.
- To fry the pakoras, use any neutral-flavored oil with a high smoking point.
- Finally, when served hot and crispy, moong dal pakoda tastes fantastic.
Is Pakoda’s moong dal healthy?
Yellow moong dal, which is high in nutrients such as zinc (1.4 mg), protein (12.2 mg), and iron (1.95 mg), helps to maintain the elasticity and moisture of your skin. Yellow moong dal contains fibre, potassium, and magnesium, which work together to regulate blood pressure and soothe nerves, and it is diabetic friendly.
Is Pakoda moong dal good for weight loss?
Weight Loss with Moong Dal
One of the most significant advantages of moong dal is its ability to aid in weight loss. Moong lentils are high in fibre and protein, both of which are known to aid in weight loss.
How much protein is in moong dal Pakoda?
According to USDA nutrition data, one hundred grammes of moong dal contains 16 grammes of fibre and 24 grammes of protein. Not only can it be made into a simple dal, but it is also used to make sweets such as moong dal halwa and moong dal barfi. But make sure to use raw jaggery instead of sugar.
Can I eat moong dal every day?
Moong dal’s iron content lowers the risk of developing anaemia. Incorporating organic moong dal into your daily diet strengthens your immune system and lowers your risk of disease.
Is moong dal bad for you?
The Food Safety and Standards Authority of India (FSSAI) has warned consumers not to consume these daals on a regular basis after laboratory testing revealed high levels of chemicals in the final samples.
Is moong a cause of gas?
Lentils, like beans, contain FODMAPs. These sugars may contribute to bloating and excessive gas production. Soaking or spouting the lentils before eating them, on the other hand, can make them much easier on the digestive system.
Does moong dal have a shelf life?
Dried lentils will generally keep their best quality for about 2 to 3 years at normal room temperature if properly stored, though they will usually remain safe to use after that. Keep the package of dried lentils tightly closed at all times to extend their shelf life.
Is moong dal simple to digest?
Moong dal is frequently recommended by dieticians for digestion. These green beans, also known as green gramme, are high in protein and low in carbohydrates, making them a light and easy-to-digest food.
Is moong dal healthy for the lungs?
Mung bean antioxidants have been shown in studies to prevent the formation of tumour cells in the lung and stomach. Furthermore, sprouted green gramme contains six times more antioxidants than regular green gramme, so including green gramme sprouts on a regular basis can improve overall health.
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